Butter
October 21, 2003 15:58 Sina diet
History
Butter has been introduced to the table by the herdsmen 3000 years ago. In the times of ancient Rome and Greece, it was, like milk, a food for barbarians, and it was the Gauls, the Germans, who went on to consume it.
This situation continued until the Renaissance, in northern and western Europe people gradually regarded it as a noble food. In Renaissance France, butter was also used for cosmetic purposes. From the 18th century onwards, there were butter dishes on the dinner table, which almost became a sign that the rich people boasted of their wealth, and in the 19th century butter began to flow into common people's homes. In the 19th century butter began to be sold to ordinary people, thanks to the invention of centrifugal separation in 1879, which made mass production possible. The construction of railroads and the advent of refrigeration during transportation allowed butter to be shipped to most of France and used as a substitute for some of the traditional animal oils and vegetable oils used in cooking.
In the late 1800s, counterfeiters sold butter mixed with vegetable butter, and in 1924, a decree was issued that strictly regulated the name and composition of butter.
Today, butter is an indispensable ingredient in haute cuisine and everyday cooking. And in some pastry making, the DOUBLE_QUOTATION on the package pure butter made DOUBLE_QUOTATION has become synonymous with quality.
Nutrition of butter
France stipulates that the lipid content of butter is 82%, 2% mineral salts and the rest is water. If the lipid content is higher or lower than this percentage, it must be specifically stated on the package.
Butter is rich in vitamins A and D, as well as iron and B-carotene. There are also essential fatty acids, of which 64% are saturated and 36% are unsaturated. Butter also contains a certain amount of cholesterol, which has been the most debated issue among nutritionists in recent years. Is it reasonable to blame cholesterol for all of the many cardiovascular diseases? Nutritionists in France have thus presented evidence to argue the case. There are two sides to everything. But as long as you control the amount you eat, you should be able to achieve a healthy diet.
Types of butter and consumption
Butter can be divided into raw butter (made directly from raw milk), superfine butter (only pasteurized unfrozen milk or cream can be used), and fine butter (made from partially frozen milk). In terms of flavors, there are also plain, semi-salted and salted butter. As with cream, the only butter in France certified under the Regulatory System of Origin is that from ISGNY.
The French use butter for breakfast, spreading it directly on the bread. Or they use it to make some sauces or to cook dishes. It is considered an important ingredient for traditional cooking in France. Since the 16th century, chefs at the Cordon Bleu level have regarded good quality butter as a partner in fine cooking. (Source: French Food Association)
Nutritional value of margarine
Margarine (also known as margarine) is commonly found on the market as a yellowish or white, hard, cube-shaped product wrapped in aluminum foil or greaseproof paper.
It is mainly characterized by the main raw material for vegetable oil, so it contains a large number of linolenic dienoic acid and other polyunsaturated fatty acids (PUFA).
Currently margarine used in the raw material fats and oils, mostly vegetable oils instead of animal oils with high cholesterol, such as the raw materials used in Japan for soybean oil 58.1%, palm oil 18.4%, corn oil 11.5%, cottonseed oil 6.0%, rapeseed oil 0.7%, safflower oil 2.2% and so on.
Europe, such as France at the beginning of the tallow-based, and later use of whale hardening oil, coconut oil, rapeseed oil, peanut oil, etc. In the late 50's use of cottonseed oil, coconut oil, palm oil mixture, in recent years, more sunflower oil and soybean oil, etc..
The United States initially used cottonseed oil, lard, etc., and currently uses soybean oil, cottonseed oil, cottonseed oil, corn oil, sunflower oil, safflower oil, etc..
In addition, also mixed with some additives, such as in order to improve its flavor to add some buttermilk and dairy products, and can prevent oxidation and vitamin A effectiveness of the reduction. Sometimes add some coloring agents such as beta-carotene, there are emulsifiers, anti-oxidants such as BHA, BHT and so on.
Vitamin A fortified margarine per 100 grams of 4500 international units (IU), while the actual addition of 6000-7000 IU, the daily needs of each person for 2000 IU, so margarine for vitamin A supplemental foods.
The nutrition of margarine has several main points: one is a source of heat supply; the second contains a large number of unsaturated fatty acids, which can prevent atherosclerosis.
According to the statistics of 1979, the fat calorie intake of Japanese people accounted for 25.30% of the total calorie intake of 1-19 years old, 20-25% of 20 years old and above, and the average fat intake of Japanese people per person per day is 52.4 grams (accounting for 22.6% of the total calorie intake). In every 100 grams of calories contained in margarine for 729 calories, rice for 146 calories, 5 times as much as rice, and which is rich in vitamin A, so young people eat more margarine is beneficial. Secondly, margarine can prevent atherosclerosis, the main causes of atherosclerosis are as follows, as shown in the chart:
Foods with high saturated fatty acids
Hypothyroid hormone function
Cerebral hemorrhage → serum cholesterol rises → atherosclerosis → myocardial infarction
Nephrosis
Liver disease ↑
Smoking
Stress
Diabetes
Obesity
Hypertension
And margarine's oil composition of mainly unsaturated fatty acids (linolenic dienoic acid) can reduce serum cholesterol concentrations and thus prevent atherosclerosis. As margarine raw material vegetable oil, its linolenic acid content: safflower oil 75%, sunflower oil 42-65%, corn oil 55%, cottonseed oil, soybean oil about 50%, rice bran oil 35%, corn oil and rice bran oil in linolenic dienoic acid with a comparable amount of ****, there is a role in lowering cholesterol, rice bran oil and safflower oil when the ratio is adjusted to 7:3, there is an enhancement of the role of lowering cholesterol.
Margarine's composition is plant-based, so its cholesterol content is only a few milligrams per 100 grams of margarine (palm oil cholesterol is only 3-4%). On the one hand, the high content of plant sterols (i.e. phytosterols) prevents the absorption of cholesterol, and on the other hand, soy steroids prevent the rise of serum cholesterol.
Polyunsaturated fatty acids (PUFA) type margarine, its linolenic dienoic acid content of 63%, its treatment of hyperlipidemia is effective.
According to world medical authorities, dietary fat and coronary heart disease, polyvalent unsaturated fatty acids and saturated fatty acid ratio (P/S) of 1 or more than 1, more appropriate, the United States that 1.0 is appropriate.
Linolenic acid in essential fatty acids or polyunsaturated fatty acids occupies an important component of fats, however, if excessive intake, will lead to cerebral chondroplasia and hemolysis, so polyunsaturated fatty acids in the body is easy to oxidize, and the generation of lipid peroxide causes. Therefore, it is hoped that the intake of vitamin E at the same time, in Japan's advanced polyunsaturated fatty acid type margarine with vitamin E. Vitamin E can prevent the accumulation of lipid peroxide, and the aging effect of the human body, that is to say, it has the function of rejuvenation, and it can make the blood circulation good.
The United States, West Germany, France, Britain and other countries, the daily intake of fats and oils is more, its intake of fats and oils more than 40% of the total calories, and at the same time, due to the intake of animal fats and cholesterol is also more. As a result, the number of people suffering from heart disease also increased. Therefore, the United States in 1965 margarine oil is 40%, in 1975 the proportion of vegetable oil in the oil accounted for 60%, West Germany in 1974 to sell vegetable oil-based low-calorie margarine, which is 39.41% of the oil, milk fat in the following 1%.
Sweden, Denmark, the Netherlands, the United Kingdom and others also sell low-calorie butter on the market. The United Nations Committee on Contract Food Specifications proposes a low-fat margarine with a fat content of 39-41 percent, a milk fat content of less than 1 percent and more than 50 percent moisture. .....
What's the difference between cream and butter
Dairy products in daily life, besides milk and cheese, are commonly found in cream and butter. Many people are not clear about the relationship between them and what is the difference in nutrition.
Cream and butter are both made from whole fresh milk. Cream is also called thin cream, which is obtained in the separation of whole milk. During the process of separation, the fat in the milk is different because of its specific gravity, and the lighter mass of fat globules floats to the top and becomes cream. The fat content in cream is only 20-30% of that in whole milk, and its nutritional value is between that of whole milk and butter, so it can usually be used to add to coffee and tea, as well as to make desserts and candies.
Many people think that the cream used to make cakes in the bakery is actually wrong. This "whipped cream" has nothing to do with cream at all, and its main ingredient is vegetable cream, which is actually a mixture of hydrogenated vegetable oils, starch hydrolysates, some protein components and other food additives. Hydrogenated vegetable oil contains "trans fatty acids", a large number of consumption of the heart has a certain degree of harm, which has been formed in the international **** knowledge, so usually should be eaten as little as possible.
Vigorous churning of milk or thin cream ruptures the protein membrane of the milk fat globules, and the milk fat flows out of the globules. Having lost the protection of the proteins, the fat separates from the water and they slowly float upwards, gathering together and turning a pale yellow color. At this point, the separation of the upper layer of fat, add salt and press to remove water, will become daily consumption of butter, also known as "white off".
Milk's fat-soluble nutrients are found in milk fat, including vitamin A, vitamin D, small amounts of vitamin K and carotene. Thus, butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotenoids. However, butter is high in saturated fatty acids (bad fats) and cholesterol, and low in calcium and protein, making it less nutritious than whole milk and cream. Therefore, people who want to lose weight and need to control their fat intake are advised to eat less. (Author: Associate Professor, School of Food, China Agricultural University)
Delicious salad dressings can give ordinary fruits and vegetables a sudden burst of color and transform them into a variety of enticing flavors. But Japanese nutritionists point out that these seemingly very healthy foods are extremely high in calories and can be hazardous to health if eaten in excess.
It has been proved that mayonnaise contains the highest number of calories among all salad dressings. Experts believe that this is mainly due to the fact that more than half of the ingredients in mayonnaise come from cooking oil, followed by egg yolks, plus a little sugar, salt and vinegar. One tablespoon of mayonnaise contains 110 kilocalories and 12 grams of fat, which is higher than the same portion of chocolate. Experts also point out that in order to cater to consumer tastes, most salad dressings on the market use a lot of cooking oil, resulting in more and more calories. 100 grams of salad dressing, its calories often account for more than a quarter of the overall nutritional content. A vegetable salad with 3 to 4 tablespoons of dressing can contain more than 300 kcal, which is equivalent to the calories in a meatloaf. And excessive intake of calories and fat will undoubtedly predispose people to obesity, high cholesterol, diabetes and heart disease.
At present, the salad dressings sold on the market are mainly mayonnaise, Thousand Island dressing, etc., and research has proved that the calories contained in mayonnaise are the highest in all salad dressings. Experts believe that this is mainly due to mayonnaise more than half of the raw materials from cooking oil, followed by egg yolks, plus a little sugar, salt and vinegar. One tablespoon of mayonnaise contains 110 kilocalories and 12 grams of fat, which is higher than the same amount of chocolate.
Adding yogurt and white wine reduces calories and fat
Because salad dressings contain so many calories, nutritionists are calling on people to eat less mayonnaise; secondly, they advocate cutting down on the calories in salad dressings by doing it yourself. Japan's famous nutritionist, slimming expert Takeuchi Tomoko introduced a method to the reporter, that is, the mayonnaise "dilution". For example, will contain 80 kilocalories of mayonnaise removed in half, and then add half of the yogurt, you can make its heat down to 45 kilocalories. Additionally, adding the right amount of white wine to the dressing can also reduce the amount of fat in it.
Homemade low-fat salad dressing
How to make carrot salad dressing: Ingredients are one carrot, one apple, ? onion, half a lemon (squeezed), a small tablespoon of granulated sugar, two tablespoons of light soy sauce, 100-120 ml of vinegar, 130 ml of olive oil and a pinch of black pepper. First, use a blender to puree the carrots, apples, and onions, then put in the lemon juice, then the sugar, salt, and soy sauce before further blending into a paste; remove and pour into a bowl, and put in the vinegar and oil while blending. According to Ms. Takeuchi, the dressing tastes good and lowers cholesterol, making it easy for even some children, who don't usually like vegetables, to accept.
I. What is cheese?
Cheese (one of the category is also called cheese) is a fermented milk products, its nature and common sour milk have similarities, are made through the fermentation process, also contain can health care of lactobacilli, but the concentration of cheese is higher than yogurt, nearly solid food, nutritional value is therefore more rich. Each kilogram of cheese product is concentrated from 10 kilograms of milk and is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, making it an all-natural food. In terms of process, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.
The origin of cheese is most commonly believed to have been invented by nomads. They had earlier stored fresh milk in cowhide backpacks, but often the milk fermented and turned sour after a few days. They later discovered that souring milk, after a few days in a cool, humid climate, would clump together and turn into an extremely tasty cheese, and so this method of preserving milk was passed down. Cheese has also been one of the main foods of these nomads.
While cheese is relatively resistant to storage, it is actually always in the process of fermentation, so it can go bad after too long. Although this change is slow, there comes a time when the cheese becomes inedible.
Nowadays, there are more and more kinds of cheese and ways to eat it. In addition to making Western dishes, cheese can be cut into small pieces and eaten directly with red wine, or added to steamed buns, bread, crackers, hamburgers and eaten together, or tossed with salads and noodles. With the increasing number of foreign contacts, more and more young people have a clearer understanding of the nutritional value of cheese. Perhaps you have eaten McDonald's cheeseburger, Pizza Hut pizza, these dishes have an important ingredient is cheese.
Today's cheese on the market is mainly in the form of slices, such as Bright full-fat, low-fat cheese, is by the domestic famous dairy manufacturing company Bright Dairy, in Australia, the selection of high-quality fresh milk, the fixed point of processing and production, especially for the morning rush of students, office workers, etc., two slices of bread sandwiched between a slice of cheese, it is a simple and nutritious value of a very high breakfast.
Two, cheese is more nutritious than milk, yogurt
Cheese is a dairy product with high nutritional value, each kilogram of cheese products are concentrated from 10 kilograms of milk, so its nutritional value is higher than milk. By the same token, cheese has a higher nutritional value than yogurt, which is also a fermented milk product. You will realize this by the following comparison.
Comparison table of the nutritional value of cheese, yogurt and milk (all recorded in 100 grams) (data from FeiHua Health) Nutritional composition Cheese Yogurt Milk
Calories (kcal) 328 72 54
Protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrates (g) 3.5 9.3 3.4
Vitamin A (mcg) 152 26 24
Thiamin (mg) 0.06 0.03 0.03
Riboflavin (mg) 0.9 0.15 0.14
Niacin (mg) 0.62 0.2 0.1
Vitamin E (mg) 0.6 0.12 0.21
Cholesterol (mg) 11 15 15
Calcium (mg) 799 118 104
Magnesium (mg) 57 12 11
Iron (mg) 2.4 0.4 0.3
Manganese (mg) 0.16 0.02 0.03
Zinc (mg) 6.97 0.53 0.42
Copper (mg) 0.13 0.03 0.02
Phosphorus (mg) 326 85 73
Selenium (mcg) 1.5 1.71 1.94
Three, the nutritional characteristics of the cheese
Cheese is extremely high in protein.
Chinese people's average daily intake of calcium is only half of the necessary amount. So calcium deficiency is a relatively common problem. While food is the best way to replenish calcium, dairy products are the best choice of food to replenish calcium, and cheese is the dairy product that contains the most calcium. In terms of calcium content, 250 ml of milk = 200 ml of yogurt = 40 grams of cheese. The calcium in cheese is easily absorbed, so for women during pregnancy or menopause and for teenagers and children who are growing and developing, cheese is one of the best foods.
Cheese is rich in vitamin A. Vitamin A from natural pasture is transformed into cheese, which enhances the body's ability to resist diseases, protects the health of the eyes and keeps the skin beautiful.
Cheese is rich in B vitamins, which can enhance metabolism, strengthen vitality and beautify the skin.
Lactobacilli and their metabolites in cheese have a certain health effect on the human body, and are conducive to maintaining the stability and balance of the normal intestinal flora of the human body, preventing and treating constipation and diarrhea.
Cheese in the fat and calories are more, eat more easy to get fat, but its cholesterol content is relatively low, on cardiovascular health also has a favorable side.
It is worth noting that cheese is processed in different ways, and its nutritional content will also vary. There's no such thing as a one-size-fits-all food!
Four, drink milk bloating how to do? Eat cheese!
Fresh milk so that some people bloating, because these people lack of gastrointestinal enzymes that can digest lactose, drink milk, the small intestine can not digest lactose, lactose into the large intestine by the bacterial fermentation, resulting in bloating, diarrhea and other symptoms. The medical term is "lactose intolerance". This situation is very common in the country.
There are two ways to deal with this problem, one of which is to eat cheese products that do not contain lactose or contain very small amounts of lactose, cheese is almost free of lactose, which has been in the fermentation process of lactose into lactic acid, lactic acid does not cause "intolerance" and other problems. Another way is to drink yogurt, most of the lactose in yogurt is also converted to lactic acid, which can reduce the occurrence of "intolerance". However, it is important to note that cheese contains a lot of saturated fat and calories, so it is not advisable to consume too much of it, especially if you are trying to lose weight. Also, cheese is much more expensive than yogurt or milk.
Five, cheese a taboo
Taking monoamine oxidase inhibitors should be avoided to eat with rich tyramine acid and can be long years of food, such as cheese, wine and so on. Be aware that foods containing tyrosinic acid usually contain more tyrosinic acid the longer they are stored.
Monoamine oxidase inhibitors (MAO inhibitors) are a class of medications that can be used to treat depression and occasionally high blood pressure.
Six, eat cheese calcium teeth
British dentists say that people eat meals, eat some cheese to help prevent tooth decay. Eat food containing cheese can greatly increase the amount of calcium in the surface layer of the teeth, thus playing a role in inhibiting the occurrence of dental caries.
Dr. Jeff Craig of the British Dental Journal said: Whether the cheese is eaten raw or cooked and then eaten, can play a protective role for the teeth, pasta and chicken food containing cheese can increase the calcium content of the surface layer of the teeth and enhance the hardness of the surface of the teeth, which can prevent tooth decay. (Market News)
Seven, now on the domestic market cheese
Internationally, about 30% of fresh milk production of cheese, China's annual demand is estimated at more than 5,000 tons, but the cheese in China's production of only about 1,800 tons. There used to be two joint ventures in Beijing to produce cheese, but they stopped due to the cost of raw milk and the market. Only the Knight Dairy Co. in Baotou, Inner Mongolia, currently produces several types of cheese.
In recent years, some imported cheese products of great quality have appeared in the country's large supermarkets, starting to lead the fashion trend of eating cheese. Ltd. is a wholly foreign-owned company specializing in the production of cheese, and has launched the Chinese people's favorite cheese series suitable for Chinese people "Baguio": breakfast cheese, growing cheese, daily cheese, cheese on a stick, hamburger cheese slices and so on.
Family farming needs to apply for the Certificate of Animal Epidemic Prevention Conditions, environmental assessment